INGREDIENTS
6 tbsp
coconut flour (sifted, like this one)
1/2 cup
sweetener of choice: coconut sugar for paleo (or for low carb use erythritol (like Swerve))
1 tsp
baking soda
1/4 cup
butter or ghee or coconut oil
2 tbsp
cocoa powder or cacao powder
3 tbsp
water
2
eggs
3 tbsp
unsweetened coconut milk or almond milk + ½ tsp apple cider vinegar (mixed together in a separate small bowl.)
1 tsp
GF vanilla extract
13
raspberries (chopped fine or mashed)
VANILLA CREAM FROSTING:
Cream of choice: (for paleo use 1/2 cup coconut cream (take an unopened can of full fat coconut milk and put can in the freezer for 25 minutes to solidify), or for low carb use 4 ounces cream cheese.)
1/2 tsp
lemon juice
1/2 tsp
GF vanilla extract
Sweetener of choice: 1 honey for paleo (or for low carb use 1/3 tsp liquid stevia, or more or less to taste)